Shoulder of lamb

Set the oven to 190°C/gas 5. Remove all the sinew and bones from the joint. Turn over so the fat side is facing upwards.

Make small slits all over the meat and drizzle over the lemon juice. Rub the fat with olive oil and sprinkle with Maldon salt.

Place a sprig of rosemary and a slice of garlic in each slit and lay the anchovy fillets and the lemon zest over the meat.

Place into a roasting pan and cook for 20 minutes. Reduce the heat to 175°C/gas 3 and cook for a further 30 minutes. Serve immediately.